Oat and Tahini Thins

Gluten free, refined sugar free, dairy free and packed with natural sources of energy and protein.

Pair with a cuppa or pack a few when you are out on the move.

Ingredients

Dry

2/3 cup Rolled Oats

1 tbsp Coconut Flour

1 tbsp Almond Flour

1/2 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Salt

Wet

2 tbsp Coconut Oil

2 tbsp Tahini

3 tbsp Maple Syrup

Extras/Toppings

40g Dark Chocolate

Pre heat oven 180˚ C and line 2 baking trays with baking paper.
Mix the dry ingredients in a medium bowl.
Mix the wet ingredients in a large bowl.
Add the dry ingredients into the wet and mix gently until combined.
Scoop tablespoon sized balls onto the baking paper.
With slightly wet fingers shape the balls into even circles.
Either by gently pushing down, or by putting cling film over the top and then pressing down. Squish the balls down until you have approximately 3mm high thin cookies.
Remove cling film if using.
Bake for 12 mins or until the edgers begin browning. Rotate pans half way through baking. Drizzle with melted chocolate if desired.

Tahini can be substituted for other nut or seed butters. Maple Syrup can be substituted for other sweeteners, such as Honey or Agave.